Another hearty green-based sauce that is especially good with a grain such as brown rice, quinoa, or bulgur.
Makes 4 servings.
1/4 cup extra-virgin olive oil
4 cloves garlic (crushed or finely chopped)
2 bunches escarole, washed and coarsely chopped
2 teaspoons low-sodium soy sauce
2 teaspoons lemon zest
1/4 teaspoon grated nutmeg, or slightly more if using a jarred spice
1/4 cup vegetable broth
2 egg yolks
1 cup grated Parmesan cheese
1. Heat olive oil in a skillet on medium-high heat. Add garlic and cook until it sizzles, 2 to 3 minutes. Add the escarole and sauté until just coated with the oil and garlic, about 2 minutes. Season with salt.
2. Put the greens in the slow cooker, then add the soy sauce, lemon zest, and nutmeg. Top with the broth. Cover the cooker and cook on Low for 3 to 4 hours or on High for 1 to 2 hours until the greens are cooked through but not too mushy.
3. In a small bowl, beat the egg yolks until pale, and slowly pour over the hot escarole mixture, stirring continuously. Put the cover back on, turn the heat to Low and cook for another 10 minutes.
4. Serve over a hearty grain, and sprinkle with Parmesan cheese, if desired.